Agedashi Tofu

June 13th, 2011 § 6 comments § permalink

This is a very traditional and popular Japanese dish. Deep-fried tofu with dashi-based sauce.

Dashi means ‘Japanese soup stock’, and it’s the most important element of the authentic Japanese taste and many Japanese dishes include dashi.

Classic dashi is made using dried kelp and dried bonito flakes, and it’s not difficult to make, but I guess it quite difficult to get right ingredients for dashi in the UK.

Ummm, let’s take it easy, and get instant dashi powder this time! (I’ll write how to make authentic dashi another day)

Instant dashi powder is available in most oriental grocery shops, and if you are vegan “konbu dashi” is also available (konbu means kelp seaweed).

Usually, 1 teaspoon of dashi powder is used for 2-3 cups (400ml to 600ml) of hot water.

So, if you know what is dashi, then you can make miso soups and so many kind of Japanese dishes.

Itadakimasu (“bon appetit” in Japanese).

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— Agedashi Tofu (serves 2) —

1 pack of medium firm tofu (about 300g)

2 tablespoons corn flour

Oil for frying

Some chives, finely chopped

Some ginger, grated

Some mooli (daikon) radish, grated

*****

— for the sauce —

100ml dashi

2 tablespoons soya sauce

2 tablespoons mirin* (*sweet cooking alcohol; available in oriental grocery shops)

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Wrap the tofu in a clean tea towel or some layer of kitchen papers, and place a heavy thing (such as a pan) on top of it to force out excess water, then leave it for about 20 minutes.

To make the sauce: place the dashi, soya sauce, mirin in a small pan and heat gently. Keep the sauce warm until ready to serve.

Cut the tofu into 6 even blocks and coat them with the corn flour.

Heat the oil to 340F, and deep-fry the tofu until light golden, place it on kitchen paper to remove excess oil.

Place the deep fried tofu on a plate and pour the sauce over and garnish with finely chopped chives, grated mooli radish and grated ginger.

Chicken Teriyaki Burger

June 10th, 2011 § 0 comments § permalink

“Chicken Teriyaki Burger” is a popular fast-food menu in Japan.

It might be a good idea to sell it in the UK… I was thinking that while I was eating this chicken burger.

Suddenly started pouring down rain. And, the bird window ornament looks like crying. I felt a little bit guilty.

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— Chicken Teriyaki Burger (serves 2) —

250g chicken mince meat

30g (about 2 stems) spring onion, finely chopped

1/2 egg, beaten

1/2 teaspoon ginger, grated

1/2 tablespoon corn flour

1/2 soya sauce

1/2 sake rice wine

A pinch of salt and pepper

Some vegetable oil (for frying)

2 burger buns

Some lettuce

Some tomato

Some mayonnaise

*****

— for Teriyaki sauce —

3 tablespoons soya sauce

1 & 1/2 honey

2 tablespoons sake rice wine

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Place the chicken mince and a pinch of salt and pepper in a bowl, mix thoroughly by hand until quite sticky.

Add the finely chopped spring onion, beaten egg, grated ginger, corn flour, soya sauce and sake in the bowl and mix everything well.

Divided the mixture into 2 and shape them into flattened rounds. Make shallow hollow in the centre of each.

Put some oil into a heated frying-pan, fry on both sides of the hamburgers over medium heat until golden brown and cooked. Transfer the hamburgers to a plate.

Discard the oil from the frying-pan, turn down the heat to low, add all the Teriyaki sauce ingredients and cook for about 2 minutes until the sauce being to bubble. Bring back the hamburgers into the frying-pan and toss well with the Teriyaki sauce.

Serve the burgers in toasted buns with lettuce, tomato and mayonnaise.

Rum Raisin Cream Sandwich Cookies

June 8th, 2011 § 9 comments § permalink

“Marusei butter sandwich” is the best and long-seller sweet product in Hokkaido where I was born.

I was fascinated with the delicious rum & raisin cream even when I was a little child.

I tried to remember the flovour and made the similar cookies.

Yes, I think it’s close enough.

But I miss my hometown after I’ve eaten few cookies.

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— Rum Raisin Cream Sandwich Cookies —

100g plain flour

30g almond powder

60g unsalted butter, softened

40g sugar

1/2 teaspoon baking powder

1 egg yolk

*****

— for the rum raisin cream filling —

80g raisins

4 tablespoons dark rum

60g unsalted butter, softened

70g white chocolate

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— to make the cookie dough —

Place the butter and sugar in a large bowl and beat together until light and fluffy, then beat in the egg yolk.

Sift together the flour, almond powder and baking powder into the butter mixture and mix everything until combined.

Shape the cookie dough into a log, approximately 2 inches in diameter. Wrap in cling film and refrigerate about 2 hours.

Unwrap the dough, slices into 0.2 inch thick and place on a baking try lined with baking paper.

Bake in a preheated 180C/356F for about 15 minutes until golden. Leave to cool the cookies.

*****

— to make the rum raisin cream filling —

Place the raisins in a bowl, pour in the rum and cover with cling film, leave to soak at room temperature for about 2 hours.

Set a bowl on top of hot water and melt the white chocolate. Let it cool down a bit.

Place the butter in another bowl, beat until light and smooth.

Add the melted white chocolate into the butter, mix them well.

Add the rum-raisin into the bowl, mix everything together and leave the cream mixture until a little bit harder.

*****

Spread the rum raisin cream filling over half the cookies and top with the remainder.

Refrigerate them for few hours until chilled.

Gazpacho

June 4th, 2011 § 0 comments § permalink

A massive hangover… I need to get rid of this headache from hell.

Gazpacho to the rescue!

This is the greatest natural remedy for hangover.

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— Gazpacho (serves 2) —

5 tomatoes, chopped

1/2 cucumber, peeled and deseeded

1 red pepper, seeded and chopped

1 clove garlic, peeled and crushed

1/2 small green chili, chopped (optional)

1 slice of white bread, crust removed

2 tablespoons extra virgin olive oil

1 tablespoon wine vinegar

A pinch of salt

*****

— for the garnish —

Red onions, finely chopped

Cucumbers, finely chopped

Red pepper, finely chopped

Green pepper, finely chopped

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Soak the bread in cold water for 5 minutes, squeeze out the water.

Place the bread, tomatoes, cucumber, red pepper, garlic and chili in a blender and process until combined and smooth.

Add the olive oil and wine vinegar, season with a pinch of salt and mix everything.

Refrigerate until cold.

Serve with the finely chopped vegetables.

Caramelised Onion & Goat Cheese Tarts

June 1st, 2011 § 0 comments § permalink

My mum always told me that onions make my brain work good.

I don’t know if there is any evidence of it, or maybe she just tried to make me eat onions.

Anyway, I eat onions today.

I need to be a little bit clever this week.

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— Caramelised Onion & Goat Cheese Tarts (4 x 4 inch tarts) —

1 onion

100g goat cheese

200g puff pastry

2 tablespoons balsamic vinegar

1 tablespoon brown sugar

1 tablespoon olive oil

Some fresh thyme leaves

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Preheat oven 200C/400F.

Slice the goat cheese thickly (4 slices).

Slice the onion thickly (4 slices). Heat the olive oil in a frying pan over medium heat, place the onion slices and cook for 3-4 minutes each side until they start to soften.

Roll the puff pastry on a light floured work surface into a sheet. Cut 4 x 4 inch rounds from the pastry and place on a baking try lined with baking paper.

Place the goat cheese slice on the middle of pastry and put the fried onion on top.

Mix the balsamic vinegar and brown sugar in a bowl and drizzle over the onion slices. Sprinkle the fresh thyme leaves.

Bake for 20-30 minutes until puffed and golden brown.

Walnut Brownies

May 29th, 2011 § 0 comments § permalink

Brownies & a cup of tea, and chatting with my sister.

It’s a nice Sunday afternoon.

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—Walnut Brownies (10 x 8 inch square baking tin) —

150g dark chocolate (70% cocoa), chopped

150g plain flour

280g sugar

3 eggs

150g butter

100g walnuts, chopped

2 tablespoons cocoa powder

A pinch of salt

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Cut the butter into small cubes and chopped the chocolate into small pieces. Melt the chocolate and butter in a bowl over a pan of hot water. Leave the melted mixture to cool to room temperature.

Place the eggs and sugar in a bowl, whisk them until thick and creamy.

Pour the chocolate mixture over the egg mixture, gently mix together.

Place the four, cocoa powder and a pinch of salt in another bowl and mix together.

Hold a sieve over the bowl of egg & chocolate mixture and sift the flour mixture, add the chopped walnuts. Gently fold until almost even mixture (do not over-mixing).

Pour the mixture into a baking tin lined with baking parchment.

Bake in a preheated 180C/360F oven for about 25 minutes. Leave to cool completely in the tin. Cut into squares to serve.

Spinach & Bacon Soufflé

May 25th, 2011 § 0 comments § permalink

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— Spinach & Bacon Soufflé (serves 2) —

4 egg yolks

4 egg whites

100g spinach leaves

80g smoked bacon

50ml single cream

2 tablespoons parmesan cheese, grated

2 pieces of mozzarella cheese (30g each)

1/8 teaspoon salt

A pinch of ground nutmeg

Some olive oil (for frying)

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Cut the bacon into small pieces.

Heat some olive oil in a frying-pan over medium-high heat, fry the bacon until crispy. Add the spinach leaves into the frying-pan and stir fry about 30 seconds. Set aside.

Place the egg yolks, single cream, parmesan cheese in a large bowl and mix together until well combined. Season with the salt and nutmeg.

Beat the egg whites in another bowl until they form medium to firm peak, gently fold the egg white into yolk mixture.

Divide the bacon and spinach into 2 x 1cup ovenproof dishes and top with the egg mixture and mozzarella cheese.

Bake in a preheated 200C/400F oven for about 25 minutes until golden.

Macaroni Cheese Gratiné

May 22nd, 2011 § 0 comments § permalink

I decided to make this menu when I was thinking how to use a slightly stale yesterday’s baguette.

Fresh breadcrumbs are really easy to make. Put the bread in a food processor or cut the bread finely with a bread knife.

This seasoned breadcrumbs taste like garlic bread, it goes well with the macaroni cheese.

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— Macaroni Cheese Gratiné (serves 2) —

200g macaroni pasta

120ml single cream

100ml milk

100g cheddar cheese, grated

30g parmesan, finely grated

1/2 teaspoon fresh thyme, finely chopped

Some salt and black pepper

100g fresh breadcrumbs

1 clove garlic, minced

30g butter, melted

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Cook the macaroni pasta in a large pan of salted boiling water until al dente (follow the package directions). Drain and return to the pan.

Add the single cream, milk, grated cheddar cheese and grated parmesan in the pan, cook and stirring over low heat for 3 minutes. Add the chopped thyme, season with a pinch of salt and pepper and transfer into a baking dish.

Place the fresh breadcrumbs, minced garlic and melted butter in a bowl, toss until well combined.

Sprinkle the breadcrumbs onto the macaroni mixture and bake in a preheated 200C/400F oven for about 7 minutes until golden and crispy.

Crab & Tomato Noodle Soup

May 18th, 2011 § 0 comments § permalink

This is very simple but flavoursome soup noodle recipe.

Tomatoes and crab meat provide natural umami flavour into the soup.

Quick and easy to make, healthy and filling. It’s a great light supper dish.

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— Crab & Tomato Noodle Soup (Serves 2) —

200g dried rice noodles

2 tomatoes

1 canned crab meat

1 egg

600ml water

1&1/2 tablespoon fish sauce (nouc mam)

A pinch of black pepper

Some vegetable oil

Some coriander (for garnish)

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Cook the rice noodles (follow the package directions), drain and set aside.

Heat some oil in a flying-pan, fry the drained canned crab meat for 1 minutes, transfer to a bowl and allow to cool. Add the egg and beat together.

Cut the tomatoes into small cubes. Heat some oil in a medium sauce pan, fry the tomatoes few minutes and add 600ml water, bring to the boil. Add the fish sauce and season with the black pepper.

Pour the egg mixture into the boiling broth, stirring slowly.

Place the cooked rice noodles in a bowl and pour over the broth. Garnish with some coriander.

Peanut Chicken Satay

May 15th, 2011 § 2 comments § permalink

I love street food.

Especially when I visit new countries and towns.

It’s one of the best way to see the real local culture. I love sitting on a wobbly plastic chair, feeling the new fresh air, choosing a dish which I’ve never seen before. It’s a nice little adventure.

This recipe is Indonesian satay style. I remember the smily and hard working people at food stalls in Indonesia when I eat it.

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— Peanut Chicken Satay (serves 4) —

5-6 chicken thighs, boned and skinned

Some coriander, chopped (for garnish)

*****

— for marinade —

4 tablespoons peanuts butter

1 clove garlic, minced

1/2 teaspoon coriander, finely chopped

1/2 teaspoon lemongrass, finely chopped

1/2 tablespoon curry powder

1/2 tablespoon honey

1 tablespoon fish sauce (Nam pla)

4 tablespoons coconuts milk

1/2 tablespoon ketchup

1/2 tablespoon soya sauce

1 tablespoon vegetable oil

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Cut the chicken into bite size.

Mix all the marinade ingredient in a bowl, add the chicken and coat well all over. Cover and let it marinate in the fridge for at least 3 hours or overnight.

Thread the chicken onto soaked bamboo skewers and grill for 4-5 minutes each side until cooked through.

Sprinkle with the chopped coriander.

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